Pesto Cheese Buns

Cheese Buns

Servings12 rolls
Prep Time1 hour 30 minutes
Bake Time20 minutes




  • 450 grams Arrowhead Mills Organic All-Purpose Flour
  • 150 grams whole milk room temperature
  • 1 large egg + yolk room temperature
  • 12 grams sugar
  • 12 grams salt
  • 40 grams cream cheese room temperature
  • 7 grams dry active yeast
  • all tangzhong


  • In a small sauce pan, heat tangzhong ingredients on medium until a paste forms (about 2 minutes). Allow to cool.
  • In a stand mixer bowl, add all your ingredients except for butter.
  • Gradually increase speed to medium-low until dough forms a ball.
  • On low speed, add softened butter, 1 tablespoon at a time until it’s all incorporated.
  • Mix on medium-low to medium speed until the dough is smooth and passes the window pane test (about 10-20 minutes)
  • Transfer to a lightly oiled bowl and allow to rise until doubled.
  • Once doubled, punch down to deflate.
  • Divide into 12 equal parts.
  • Roll out into disks making sure to leave the middle as the thickest part. Place 1 teaspoon pesto and 1 inch cube of low moisture mozzarella in the middle and wrap the dough around it. Gently roll into balls.
  • Place on a baking sheet lined with parchment paper, lightly cover, and allow to rise again for 30-45 minutes. Brush with egg wash and bake at 350°F for 18-20 minutes. Brush with garlic butter while hot.


For best results, ingredients should be weighed.
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